Sopapillas (Latin American Quick Donuts)

April 24, 2014
3 Ratings
Photo by James Ransom
  • Makes about 15
Author Notes

I have vivid memories of my family's visits to Rosa's, a Latin American restaurant on the edge of town with amazing food and a hugely tall, friendly waiter who always remembered what we wanted. The best part were the piping hot sopapillas he'd bring to the table at the end of the meal that we'd drizzle them with honey and sprinkle with cinnamon. —Erin Jeanne McDowell

What You'll Need
  • 3 cups all-purpose flour
  • 1 3/4 teaspoons instant yeast
  • 1 pinch salt
  • 2 pinches cinnamon, plus more for serving
  • 1 1/4 cups warm water
  • 1 tablespoon softened butter
  • Oil for frying
  • Granulated sugar, for garnish
  • Honey, for garnish
  1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour and yeast to combine. Add the salt and cinnamon and mix to combine.
  2. Add the water and butter and mix on low speed until the dough comes together. Up the speed and continue to mix until the dough is smooth, 2 to 3 minutes.
  3. Transfer the dough to a lightly greased bowl and let it rise, loosely covered, until double in size, about 1 hour.
  4. Bring a large pot of oil to 350° F. On a lightly floured surface, roll out the dough to about 1/2-inch thick. Cut into squares, then fry in batches until the squares are evenly golden and puffed. (They should be so puffy that there's a pocket of air in the center.)
  5. Remove the sopapillas from the oil with a slotted spoon and drain briefly on absorbent paper towels. Toss in sugar to coat, and serve warm with honey to garnish.

See what other Food52ers are saying.

  • wax
  • Allison Longenbaugh
    Allison Longenbaugh
  • Rachelwrites
  • Carolina Lastra
    Carolina Lastra
  • EmFraiche
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

11 Reviews

Chris G. August 15, 2015
Woops....meant to say, found the answers you need, or not, but these should answer those questions.
Chris G. August 15, 2015
I don't know if those of you that asked questions about making "Sopapillas" or not, but here are some links will give you answers to your questions:
Sopapillas - New Mexico Sopappilas Recipe:
Search for "Baked Sopapillas":
SO easy Oven Fried Sopapillas
I did a search on the internet and found these links that answered the questions I had...hope these link help you.
Chris :-)
wax August 5, 2015
Please don't call sopapillas "donuts." I'm happy you gave the recipe but here in New Mexico we respect the cuisine of many regions by calling them by their real names. .
mary P. August 5, 2015
Tommy August 10, 2015
Thank you I have never ate a sopapilla with anything but chilli and beans
Lori August 5, 2015
What do you mean by instant yeast?
Do you mean quick rise?
Allison L. August 5, 2015
Sopapillas are fantastic stuffed with meat and covered with salsa/sauce and cheese. They're not just for dessert!
Kate July 22, 2015
Can i bake these instead of frying them? If so, what temp and how long?
Rachelwrites May 23, 2015
Two questions: Can I make this without a mixer? And, about how long does it take for the dough to puff up?
Carolina L. July 27, 2014
In my country (Chile, latín América) we eat sopaipillas with "pebre" sauce ( a mix of cilantro, onion, perejil, lemon, salt And vinagre) and "chancho en piedra" (we mix onion, tomates, cilantro, perejil, ajo And salt like a Sauce)

We Also eat sopaipillas with jam, delicacy, mustard, ketchup or avocado.
EmFraiche July 25, 2014
Mmmmmm... they served these at the Mexican restaurant where we ate growing up back in Oklahoma. So delicious! Thanks for the recipe!